Grilled Peaches over Arugula with Goat Cheese and Prosciutto

In the heat of the summer

August-Ahhhh! Does anyone else seem to be stressed that its already August?!

For some reason, it always feels like the crunch-time of the summer. Everyone is running around like crazy, trying to fit in last minute trips, camping, climbing, hiking, swimming, and ALL the fun things before kids go back to school or we hunker down to our normal routine for fall and winter.

If the heat is on (literally and figuratively) to get everything done before the end of the season, I am right there with you. This summer was beyond crazy for me personally. As I try to get my life situated before going on my vacation this week, I have felt so much more anxious, irritable, stressed, which in turn makes me more emotional....good times! Exactly how you want to feel going into a vacation, right?

So how do I calm myself down and create a less-stressful environment, you ask? Besides getting cupped (my personal favorite) with some acupuncture, I go to yoga, and then I make myself healthy and delicious meals at home. It's so easy to go out to eat or grab something on the way here or there, but I'm realizing, if I do that, it doesn't make me feel better. If I just spend a few minutes to make something for myself, I feel more calm and in control, despite the chaos around me. It's incredibly nourishing to my system and I end up having more brain power to tackle other tasks of the day.

Below is one of my favorite recipes, even though there's little "cooking" involved. Its a perfect late summer salad because the Palisade peaches are now in season! Add more veggies or take things out based on your dietary choices; either way- this is a good one.

1. Bring vinegar to a boil in a small saucepan over medium-high heat. Reduce heat, and simmer until vinegar is reduced to 2 tablespoons (about 2 minutes). Remove from heat; stir in honey. Cool to room temperature.

2. Prepare grill to high heat.

3. Place peach wedges on grill rack coated with cooking spray; grill 30 seconds on each side or until grill marks appear but peaches are still firm. Remove from grill; set aside.

4. Combine oil, pepper, and salt in a large bowl, stirring with a whisk. Add arugula, tossing gently to coat. Arrange arugula mixture on a platter. Top with peach wedges and prosciutto. Drizzle with balsamic syrup; sprinkle with cheese.